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"Virgin coconut oil is unrefined and cold-pressed, like extra-virgin olive oil, and isn\u2019t hydrogenated. It has a clean, slightly nutty taste that\u2019s delicious in this dish. Deborah Madison, who adapted this recipe from one in a new revision of her book Vegetarian Cooking for Everyone (1997), likes to use a mix of sweet potatoes, but it\u2019s fine to go with just one kind. Paler sweet potatoes tend to be drier, so if you use them, add more oil.\n\n&nbsp;\n\nRecipe:&nbsp;Coconut Pan-Roasted Sweet Potatoes with Sesame Seeds\n"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.sunset.com/food-wine/kitchen-assistant/sweet-potato-recipes/thanksgiving-side-dish-recipes>